CSA Newsletter Week 16: September 7th, 8th and 11th

10:14 PM derek 0 Comments

Hi fellow CSA'ers!

It's getting a tad bit chilly out there, especially early in the morn and/or late in the evening. Hope you're all enjoying the warmth of the midday sun and soft subtle breeze. Things have been moving steadily along for us here at echollective.

This week in your box you'll find:
Tomatoes
Cherry Tomatoes
Green Beans
Beets
Zucchini
Eggplant
White Potatoes
Parsley
Garlic
Leeks
Onions
Peppers
Kale
Hot Peppers
Tulsi Basil

This week let's make VEGGIE SLOPPY JOES! I like this recipe because it gives me a chance to clear out my veggie bin, as any combination of veggies will do! The two key ingredients are tempeh and tomatoes. Aside from that, feel free to add something new or leave something out. And most of all enjoy!

What you'll need:
1 tablespoon of olive oil
1 large onion, chopped
2 bell peppers, chopped (red, green, orange or yellow)
1 zucchini, chopped
1 eggplant, chopped
3 garlic cloves, minced
2 tablespoons of chilli powder
2 8-ounce packages of tempeh
1 lb of tomatoes, blanched
1/4 cup of ketchep
1/4 cup of dijon mustard
1/4 cup of fresh parsley and fresh cilantro leaves
1-3 hot peppers, chopped

Heat olive oil in a large skillet. Add the onion and saute until soft (about 7 minutes). Add the bell peppers, zucchini, eggplant, garlic and chili pepper and cook over medium heat for 2-3 minutes. Next, crumble the tempeh into the pan. Add the blanched tomatoes, ketchup, dijion mustard and 1 cup of water. Mix well. Simmer, stirring occassionaly, until heated through. Should take about 10 minutes. Remove from heat. Then stir the parsley and cilantro. Season with salt and pepper. Serve on toasted kiaser rolls.

Bonus! This sloppy joe mix can turn into a great base for some tasty chili. Just add some beans and reheat the leftovers! Wah'la! Dinner in minutes.

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CSA Newsletter Week 15: August 31st, September 1st & 4th

6:42 PM derek 1 Comments

Hahlo Fellow CSA'ers!

Hope you're all enjoying the gradual shift into autumn. This week you'll be receiving the last basil of the season. We're now planting fall cover crops to feed the soil, as well as erecting more greenhouse space here in Iowa City. More excitement will ensue.

This week in your box you'll find:

Green Beans
Cherry Tomatoes
Potatoes
Zucchini
Eggplant
Leeks
Peppers
Kale
Hot Peppers
Garlic
Parsley
Basil

Hope you enjoy!

Here's an easy, incredibly flavorful soup that tastes best just barely warm. This recipe makes 4-6 servings and it takes about 45 minutes to make from start to finish.


Ingredients:
3 T olive oil
1 medium onion minced
3 cloves of garlic minced
4 medium potatoes, scrubbed and diced
1 pound of zucchini, diced
3 1/2 cups of vegetable stock, or water
Basil
Salt
Pepper

Heat oil, add onion, and sauté for 4 minutes. Add garlic and cook another 2 minutes. Add potatoes, 1½ c liquid, salt, and pepper, bring to a boil, lower heat, cover, and simmer about 25 minutes, until potatoes are cooked.

Add remaining ingredients and simmer, uncovered, about 20 minutes, until zucchini is tender.

Let the soup cool for at least an hour, then serve warm.

This soup can be served hot or cold, or somewhere in the middle.


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Please contact us if you can't identify something in your box, don't know what to do with a particular item, have a food allergy we should know about, or if you have other questions or comments. We love to hear from you!
echocsa@gmail.com
(319)325-3910






















Notes The original recipe calls for this soup to be served cold, but I find that it's not nearly as good chilled. It also loses flavor if you refrigerate and then reheat it, so try to serve it the same day you make it.

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